Norcia, a sleepy town in the Umbrian mountains, has always been famous for its black truffles. Giuseppe, the cheese producer, adds these native black truffles to his Caciotta al Tartufo. A sumptuous blend of cow’s and sheep’s milk aged 60-75 days, it is generously mixed with these quality black truffles. Giuseppe excels at making a superb cheese. While most truffle cheeses are just a bland cheese dressed up with truffle flavor, this one truly stands out.

We first saw this cheese on a program on the Travel Channel, And I just HAD to try it for myself. Well it was better than I had expected.
Has a fantastic rich flavor that dose not need any
cracker at all!